Instructions

1. 1

   Prepare Dough

   Sift all-purpose flour into a large bowl with a pinch of salt.

2. 2

   Add Moyan (Fat)

   Add a tablespoon of ghee or oil and rub it thoroughly into the flour with your fingertips until crumbly.

3. 3

   Knead

   Slowly add water and knead into a smooth, soft dough. Cover with a damp cloth and let it rest for 30 minutes.

4. 4

   Boil Potatoes

   For the Aloo Dum, boil baby potatoes in salted water until just tender. Peel them.

5. 5

   Heat Mustard Oil

   Heat mustard oil in a pan until it reaches smoking point to remove its pungency, then lower the heat.

6. 6

   Fry Potatoes

   Fry the peeled baby potatoes in the oil until they develop a golden crust. Remove and set aside.

7. 7

   Make Curry Base

   In the same oil, temper cumin seeds and bay leaves. Add ginger paste and sauté.

8. 8

   Add Spices

   Add tomato puree, turmeric, cumin powder, and Kashmiri red chili powder. Cook until the oil separates from the masala.

9. 9

   Simmer Curry

   Return the fried potatoes to the pan, add water and salt, and simmer on low heat until the gravy thickens and coats the potatoes.

10. 10

    Roll Luchi

    Divide the rested dough into small balls. Roll them out into small circles (about 4 inches). Use oil to roll them, not dry flour.

11. 11

    Heat Frying Oil

    Heat a deep wok with refined oil for frying. The oil must be very hot.

12. 12

    Fry Luchi

    Drop the rolled luchi into the oil. Press it gently with a slotted spoon so it puffs up. Flip once and remove immediately. It should remain pale white, not brown.